For my March Vietnamese recipe, I decided to keep it pretty simple as I just had a baby lol.
And I thought this recipe was fitting as we head into warmer spring / summer months!
Recipe: Vietnamese Avocado Smoothie (Sinh Tố Bơ) and Jackfruit Smoothie (Sinh Tố Mít)
If you’ve been to a Vietnamese restaurant, you’ve likely seen ‘Sinh Tố’s listed on the drink section of the menu. Sinh Tố translates into smoothie and there’s a few popular Vietnamese Sinh Tốs you can try making at home, including two I’m sharing about in this post:
Sinh Tố Bơ which is an Avocado Smoothie and Sinh Tố Mít, which is a Jackfruit Smoothie.
Vietnam gets hot so cooling down with a Sinh Tố is generally a good idea and they typically feature fruits you likely haven’t tried much of here in Canada, like jackfruit, soursop, lychee and dragonfruit, or fruits you may not have had in blended format—like avocado.
These are rich and creamy, refreshing drinks that are really easy to make.
But the smoothie flavours might not be for everyone! Mike actually prefers the ice cream version of this smoothie (Kem Bo), and my other friends Mack and Sharon find the after taste of the smoothie not as sweet as they’d like (they haven’t tried the jackfruit version yet though! lol)
Below is my mom’s recipes for two popular Vietnamese Sinh Tốs— Avocado (Sinh Tố Bơ) and Jackfruit (Sinh Tố Mít).
Note that you can use sweetened condensed milk for your Sinh Tố (which is common in most recipes) but my mom prefers using sugar instead. Some people may find they have trouble finding condensed milk in which case sugar is a completely acceptable substitute.
After making the smoothies both ways, I agree with mom that Sinh Tố with sugar is better!
Canned condensed milk is popular in Vietnam first as a result of colonization (when the French colonized Vietnam they introduced canned goods to the country), and then popularized during the Vietnam War (canned milk and other canned food items were used to feed soldiers).
Today condensed milk is commonly used in Vietnamese coffee, dipping with French bread, or in Sinh Tố smoothies.
You can watch my Instagram Reel or YouTube Short to show some of the steps in action too!
Please note: when my mom teaches me her recipes, she does not really give me firm measurements. It’s that classic mom “eyeball it” style of cooking (that I also utilize now too lol). With any of these Vietnamese recipe posts, I try to make measurement / timing suggestions based on my cooking experience, but suggest you just eyeball it too, ha! lol
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Ingredients for Vietnamese Avocado Smoothie (Sinh Tố Bơ)
- One large avocado (or two small avocados)—ripe (my mom’s favourite avocado brand is Hass from Costco, she likes their size, large, and taste the best lol)
- Milk
- Sugar
- Ice
- Condensed Milk (optional if you want to do it my mom’s way, where sugar is preferred)
Ingredients for Vietnamese Jackfruit Smoothie (Sinh Tố Mít)
- Frozen pack of jackfruit slices
- Milk
- Sugar
- Ice
- Condensed Milk (optional if you want to do it my mom’s way, where sugar is preferred)
Note: we get most of our Asian ingredients from Lucky 97 in Edmonton’s Chinatown.
Instructions
Regardless of whether you’re doing avocado or jackfruit, the core instructions are the same!
- Place fruit in blender (for avocados, make sure you remove the pit first. Note how many pieces you put in may depend on the size. A large avocado you just really need the one (for one serving). Smaller avocados I’d go with two so you can get a fuller one serving). For the jackfruit, my mom makes it easy and buys packs of frozen jackfruit slices (you can get it a local Asian grocer), and she usually places four chunks or slices into the blender.
- Add two spoons of sugar. Or you can add two spoons of condensed milk instead. I’d encourage you to try both ways and see which one you prefer!
- Add a cup of ice
- My mom pours milk until it mostly covers the fruit and ice in a regular blender (in my short video I use a small size blender so I don’t cover the whole thing, it was around a half cup of milk. The milk helps with the thick creamy consistency of the smoothie.
- Blend! Blend until all ingredients are fully blended and the drink has a thick consistency, slow-ish pour. Honestly depending on the fruit and blender size, and due to the fact that I eyeball most of this, my smoothie thickness changes each time lol but generally you’re looking for a thick smoothie texture.
That’s how you make Vietnamese Avocado Smoothie (Sinh Tố Bơ) and Jackfruit Smoothie (Sinh Tố Mít). Like most Vietnamese recipes, this is pretty easy, quick, and does not require too many ingredients at all. I hope you enjoy!!
Linda
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